Pumpkin Cupcakes

This is a really fun way to decorate cupcakes. Just arrange them like a pumpkin and spread your frosting. Try not to fill them too much because they fit together better when there isn't a lot of cupcake overlapping the top. I used a star tip to fill in the stem, eyes, nose and mouth. Happy decorating!

Shannon's Pumpkin Cookies

1/2 c. shortening
1 1/2 c. sugar
1 egg
1 c. pumpkin
2 1/2 c. flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. cloves
1 c. chocolate chips
1 c. raisins (optional)

Mix all ingredients in a large bowl. Bake for 10 -12 min. at 375. Check bottom of cookies to make sure they are totally cooked.

Donuts

1 3/4 c. milk
1/2 c. butter
1/2 c. sugar
1/2 c. mashed potatoes (I use Instant)
1 T yeast
1/2 c. warm water
2 eggs
2 tsp. vanilla
6 1/2 to 7 c. flour
1 tsp. baking powder
2 tsp. salt

Scald milk; stir in butter, sugar, and mashed potatoes. Cool to lukewarm. Blend well. Sprinkle yeast over warm water and stir until dissolved. Add to lukewarm mixture. Stir in eggs and vanilla. Sift flour with baking powder and salt. Add gradually to warm mixture. Mix well after each addition. Add another 1/2 c. of flour if needed, but this is a soft dough. Turn into a greased container. Cover and let rise until double in bulk about 1 1/2 hours.

On well floured board, roll out dough to 1/2 -inch thickness. Cut out with a doughnut cutter (I use a drinking glass for the the circle then punch a hole in the center with the end of a funnel, stretching the hole bigger.) Place donuts on wax paper. Cover with cloth and let rise until double in bulk (about 1/2 hour). Fry in oil at 375. Drain on absorbent paper. Glaze while still warm.

Glaze:

2/3 c. butter

4 cups powdered sugar

3 tsp. vanilla

1/2 c. hot water

Melt butter over stove then add sugar and vanilla. Mix until smooth. Remove from heat and stir in hot water.

The way I cut them, this recipe makes about 55 donuts, and the glaze comes out perfectly to cover this amount of donuts. You'll never eat a Crispy Cream again.

Stephanie's Yummy Brownies

1/3 c. butter
3/4 c. sugar
2 T water
2 c. chocolate chips
2 eggs
1 tsp. real vanilla
3/4 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 c. walnuts, coarsely chopped
Fudge Frosting (optional)

In a small saucepan, add butter, sugar, and water. Bring to a boil. Remove from heat and add 1 c. chocolate chips. Stir until smooth and let set about 10 min. off the heat to cool slightly. Add eggs, one at a time, stirring after each addition. Add 1 tsp. real vanilla and stir. Add flour, salt, and baking soda; mix just until completely mixed in. Do not beat longer than necessary. Add 1 cup chocolate chips and 1 cup nuts. Turn into an 8x8 inch pan that has been lined with foil. Bake at 350 for about 30-35 min. Edges will just start to pull away from side of pan. Do not overbake. Cool completely before removing from foil to cut. Can frost with fudge frosting if desired.

Marie's Enchilada Casserole

2 lb. ground meat or chicken
1 can cream of chicken soup
2 cans cream of mushroom soup
1 can enchilada sauce
1 pkg. corn tortillas, shredded
1 lb. cheddar cheese

Mix meat soups, and enchilada sauce. Layer with tortilla strips and cheese. Bake for 30 min. or until cheese is melted.

Chicken Pot Pie

1 lb. chicken or turkey, cooked and cubed
2 medium carrots, chopped
1 rib celery, chopped
1 c. frozen peas
1/3 c. butter
one medium onion
1/3 c. flour
2/3 c. milk
2 cubes chicken bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
Unbaked pie crust
1 T butter

Cook carrots and celery in a pot of water. Add peas to pot and simmer for one minute. Drain the water from the pan, reserving 2 cups of the water and set it aside. Make a white sauce by cooking the onions in 1/3 cup butter until soft. Stir in flour; slowly whisk in reserved water and milk. Stir in soup bouillon, salt, pepper and nutmeg. Simmer sauce until thick; remove from heat. Set aside.

Center pie crust in 9 inch pie plate. Spread cooked chicken and vegetables into crust, then pour the sauce over it. Center second pie crust over pie; fold over edges and pinch with a fork to seal and prick holes in top of crust. Bake in a 425 oven for 20 minutes. Cover edges of pie with aluminum foil and bake an additional 10-15 minutes or until crust is golden brown. Rub one T butter over top of hot crust. Cool for 10 minutes before cutting.

Tera and Keri's Chicken-n-Dressing

1 c. butter
4 c. Pepperidge Farm dressing
2 c. chicken, diced small
1 can cream of celery soup
1 can cream of chicken soup
1 c. milk
1/2 onion, diced
Veggies (celery, frozen peas, carrots, corn, etc)

Melt butter with onion and celery. Pour over dressing and mix well. Place 2/3 of dressing mix. in 9x13 pan. Mix chicken, soups, milk, and veggies. Pour on top of dressing. Put remaining 1/3 dressing on top. Bake at 350 for 35 min.

Heather's Mormon Fluff

1 large Cool Whip
1 can crushed pineapple, drained thoroughly
Yogurt with fruit any flavor
canned fruit compatible with yogurt flavor, drained
1 large pkg. Jello
Cottage cheese (optional)
Mix everything together. Eat for breakfast, lunch and dinner.

Baked Potato Soup

4 large potatoes, washed and pricked with fork
1/2 c. butter

1/2 c. flour
6 c. milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices of cooked, crumbled bacon, divided
1 1/4 c. Cheddar cheese, shredded and divided
8 0z sour cream

Bake potatoes at 400 for one hour or until done. Let potatoes cool. Cut potatoes in halves lengthwise; scoop out and set aside. Discard skins. In a large pan, melt butter. Add flour and stir. Let the mixture cook for one minute. Gradually add the milk; cook over medium heat, stirring constantly, until thick and bubbly. Add potato pulp, salt and pepper, 2 T green onions, 1/2 c. bacon and one cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve topped with remaining green onion, bacon and cheese.

Whatchamacallit's

2 pkg. Pillsbury crescent rolls
6 oz cream cheese
1 c. mayo
1 pkg. Hidden Valley Ranch dip
Carrots, grated
Onions, chopped
Tomatoes, chopped
Cauliflower, chopped
Broccoli, chopped
Colby Jack cheese, shredded

Roll the crescent rolls in a large cookie sheet. Bake rolls at 350 for 10 min. Let cool. Blend cream cheese, mayo and dip mix; spread on top of rolls. Sprinkle veggies on top and finish with the cheese for a wonderful appetizer. Cut into diamond shaped portions.

Muddy Buddies

9 c. Chex cereal (your favorite)
1 c. semi-sweet chocolate pieces
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 1/2 c. powdered sugar

Mix cereals in large bowl, set aside. Combine chocolate, butter and peanut butter and microwave on high for one minute at a time until melted. Stir in vanilla. Pour chocolate mix. over cereal, stirring to coat evenly. Pour coated cereal into large resealable bag and add powdered sugar. Shake until evenly coated. Spread on wax paper to cool. Makes 9 cups.

Kristy's German Chocolate Pie

3 T. melted butter
2 T. sugar
1/2 box vanilla wafers
1/3 c. evaporated milk
1/3 c. sugar
1 beaten egg yolk
1 sm pkg. instant vanilla pudding
1/2 tsp. vanilla
2 T butter
1/2 tsp. vanilla
1/3 c. coconut
1/3 c. chopped nuts
1 sm pkg instant chocolate pudding mix
2 env. whipped topping (dry)
2 2/3 c. milk

Combine vanilla wafers (crushed) with 2 T sugar and melted butter. Press into 9 inch pie plate. Cook and stir evaporated milk, 1/3 c. sugar, egg yolk, 2 T butter and 1/2 tsp. vanilla over medium heat until thick 3-5 min. Cool. Add coconut and nuts. Spread evenly into pie crust. Combine chocolate and vanilla pudding mixes with whipped topping, milk, and 1/2 tsp. vanilla. Mix for two minutes. Pour over coconut mix. Top with whipped cream sweetened with 1/4 c. powdered sugar. Add 1/2 tsp. vanilla to whipped cream.

Clara's Easy Yummy Fudge Frosting

1 c. granulated sugar
1/3 c. milk
1 stick of butter
6 oz chocolate chips

In saucepan combine sugar, milk and butter and bring to a boil. Cook 2 minutes. Remove from heat and stir in chocolate chips. When melted, pour over the cake.

Chocolate Cherry Cake

1 box devil's food cake mix
1 can cherry pie filling
2 eggs
1 tsp. vanilla
Beat pie filling until broken up. Add cake mix, eggs and vanilla. Beat until mixed together. Pour into pan. Bake at 350 for 40-45 min.

No Bake Cookies

2 c. sugar
1/2 c. butter
1/2 c. milk
3 T cocoa
1 tsp. vanilla
3 c. oats
1/2 c. peanut butter

Boil one minute stirring constantly then add oats, peanut butter and vanilla. Drop on waxed paper and eat when set up.

Macadamia Nut White Chocolate Chip Cookies

2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. softened butter
1 1/2 c. sugar
2 tsp. vanilla
2 eggs
3/5-0z jar macadamia nuts, coarsely chopped
12-oz pkg. white chocolate chips

Sift together 2 1/4 c. flour, baking soda and salt. Cream together butter, sugar, vanilla and eggs. Add flour mix, nuts and chips. Bake at 375 for 8-10 min.

Chocolate Caramel Brownies

1 German Chocolate cake mix
3/4 c. melted butter
2/3 c. evaporated milk
1 c. chopped nuts
40 caramels
1/3 c. evaporated milk
1 c. chocolate chips

Combine cake mix, butter, nuts and 2/3 c. evaporated milk. Spread half of cake mixture in 9x13 pan. Bake for 6 minutes at 350. Melt caramels with 1/3 c. evaporated milk. Sprinkle baked cake mixture with chocolate chips. Drizzle caramel over chocolate. Drop rest of batter over caramel. Bake 18-20 min. Refrigerate 30 min.

Pauline's Congo Bars

2/3 c. butter
1 c. brown sugar, packed
1 1/4 c. sugar
3 eggs at room temperature
2 3/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. sour milk*
1 tsp. vanilla
1 lb. chocolate chips
1/2 c. chopped nuts (optional)

*sour milk, 1 T vinegar and add enough milk to make 1/4 c. of liquid. Cream butter, sugars and eggs (add eggs whole, one at a time), when well blended, light and fluffy, add sifted flour mixture and sour milk a little at a time until all is blended and smooth. Stir in chocolate chips and nuts. Pour into a greased and floured 9x13 pan (a jellyroll pan works best for this recipe). Bake at 350 for 30 minutes. Check with toothpick, it is ready when the toothpick comes out clean.

Carla's Blueberry Cake

8 oz cream cheese
1/2 c. powdered sugar
12 oz whipped topping
1 1/2 lbs. blueberry pie filling
1/2 c. sugar
1 yellow cake mix, prepared

Bake one yellow cake mix in 3 or 4 round pans. Cool and remove. Cream the cream cheese and sugars. Fold in whipped topping. In layers, one pan of cake, some cream cheese mixture, some blueberries, another layer of cake, cream cheese and blueberries, etc. Chill 24 hours. Serves 10.

Orange Cake

1 yellow cake mix
3 oz orange Jello
3/4 c. water
3/4 c. oil
4 eggs
1 tsp. vanilla
Glaze:
1/4 c. butter
1/3 c. orange juice
2/3 c. sugar

Mix together cake mix and orange Jello. Add water, oil, eggs, and vanilla. Beat at medium speed for 5 minutes, pour into well greased and floured bundt pan. Bake in 350 oven for 35-40 min. For glaze, boil butter, orange juice and sugar. Take a fork and make holes in top of hot cake. Pour glaze over cake. Take a fork and make holes in top of hot cake. Pour glaze over cake. Let cake cool for one hour in pan and then invert onto serving plate. Cake tastes like orange sherbet when it has been refrigerated.

Spicy Meatballs

1 lb. hamburger
1 c. cracker crumbs, Ritz or any kind
2 beaten eggs
1 1/2 tsp. onion, minced
3/4 tsp. salt
1/2 tsp. pepper
Mix ingredients and make into balls and fry.

Sauce:
1 c. ketchup
3/4 c. water
1/8 c. vinegar
2 T brown sugar
2 tsp. Worcestershire sauce
1 T minced onion
Bring sauce to a boil, add to meatballs and put in crock pot to keep hot.

Baked Salmon

1/2 fillet of salmon
1/4 c. melted butter
1/4 c. soy sauce
1/2 T Worcestershire sauce
1/2 tsp. garlic powder
olive oil

Coat bottom of glass pan with olive oil. Place salmon, skin side down in pan. Combine remaining ingredients. Baste with 1/3 of the sauce. Put in 425 oven for 15-20 minutes, basting every 5 minutes.

Sunshine BBQ Chicken

1 lg Reynolds oven bag
2 T flour
8 skinless chicken pieces
1 c. BBQ sauce
1/4 c. orange juice

Preheat oven to 350. Shake flour in bag. Place in 9x13 pan. Add sauce and juice to bag. Squeeze bag to blend. Add chicken and coat. Arrange chicken in even layer. Close with nylon tie. Cut six (1/2 inch) slits on top. Bake 45-50 minutes. Stir sauce and spoon over chicken.

Onion Roasted Chicken and Vegetables

1 env. onion soup mix
1/4 c. olive oil
1/2 tsp. garlic powder
1 lb. potatoes, cut into small chunks
2 or more carrots cut up
4 chicken breasts cut up in cubes

Preheat oven to 450. In large bowl mix all ingredients until coated evenly. Place in a 9x13 baking dish. Bake uncovered 45 minutes or until chicken and vegetables are done.

Charlene's Sweet and Sour Chicken

3 lbs. chicken breasts
1 tsp. garlic salt
1/2 tsp. black pepper
1 beaten egg
4-6 T cornstarch or flour
3/4 c. sugar
1/2 c. vinegar
1/2 c. chicken broth
1/4 c. ketchup
1 T soy sauce

Sprinkle chicken with garlic, salt and pepper. Let stand at least one hour.(I have skipped this part and it turned out fine). Preheat oven to 325. Dip chicken in beaten egg, then in cornstarch or flour. Brown in hot oil. Drain. Place in baking dish. Cover with the following sauce: mix sugar, vinegar, chicken broth, ketchup and soy sauce in saucepan and heat. Pour over chicken. Bake uncovered for one hour. Turn chicken once or twice. Makes 6+ servings.

Dinner in a Pumpkin

1 10 in. pumpkin cleaned out
2 T. oil
2 lbs. hamburger
2 1/2 tsp. salt
2 1/2 T onion, chopped
1 chopped green pepper
1 tsp. pepper
2 tsp. oregano
1 tsp. vinegar
2 cloves minced garlic
1/3 c. chopped olives
1 80z can tomato sauce
3 eggs, beaten

Fry oil, hamburger, salt, onion, green pepper, pepper, oregano, vinegar, garlic, olives, tomato sauce and eggs until meat is brown and vegetables are tender. Drain and scoop into cleaned out pumpkin. Bake one hour at 350 with lid on the pumpkin. The pumpkin is part of the dinner.

Kristy's Broccoli and Almond Casserole

2 pkgs. broccoli, cooked and drained
3 T butter
3 T flour
2 c. milk
1 c. cheese, grated
1/4 c. slivered almonds
6 slices cooked, crumbled bacon
1/4 c. bread crumbs

In saucepan combine butter, flour and milk. Season and add cheese. Stir until melted. Sprinkle almonds and crumbled bacon over broccoli. Top with cheese sauce. Sprinkle with bread crumbs. Bake at 350 for 20 min.

Sweet Potato Casserole

5 mashed, baked, sweet potatoes
1/4 tsp. salt
1/4 c. butter
2 eggs
1 T vanilla
1/2 tsp. cinnamon
1/2 c. sugar
2 T cream
Topping:
1/4 c. soft butter
3 T flour
3/4 c. brown sugar
1/2 c. chopped pecans
Mix topping together until like course meal. Sprinkle over the potatoes. Bake at 350 for 30 min.

Chicken Roll Ups

2-3 c. cooked, cubed, chicken
8 oz softened cream cheese
1/2 tsp. lemon pepper
2 T. dried onion
3 cloves crushed garlic
2 cans refrigerated crescent rolls
1/2 c. bread crumbs
6 T melted butter

Combine chicken, cream cheese, lemon pepper, onion, and garlic. Roll out crescent rolls and fill roll with mixture. Dip the rolls in the butter. Roll each ball in dry bread crumbs. Place on baking sheet and bake at 350 for 20 minutes.

Cheese Royale

4 c. bread cubes (about 8 slices)
1/2 lb. sharp cheddar cheese, cubed
2 c. milk
3 eggs, beaten lightly
salt and pepper
butter

Butter the bread and remove the crusts. Cube the bread and put in a 6 cup buttered casserole dish. Add cheese and mix thoroughly. Add milk to eggs, stir adding salt and pepper. Pour over bread in casserole dish. Refrigerate overnight. Bake at 350 for about 50 min. Recipe may be doubled.

Baked French Toast Casserole

1 loaf French bread (13-16 oz)
8 large eggs
2 c. half and half
1 c. milk
2 T granulated sugar
1 tsp. vanilla
1/3 tsp. cinnamon
1/4 tsp. nutmeg
speck of salt
Praline Topping:
1 c. butter, room temperature
1 c. brown sugar
1 c. chopped pecans
2 T light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg

Slice the French bread into twenty 1 inch slices. Arrange the slices in a generously buttered (or use Pam)9x13 baking dish in two rows, overlapping the slices. In a large bowl, make the custard by combining the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary hand beater or whisk until blended but not too bubbly. Pour custard over the bread slices, making sure all are covered evenly with the custard mixture, spooning some of the mixture in between the slices as well. Cover with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees. Combine the praline topping ingredients in a medium bowl and spread it evenly over the bread custard. Bake for 45 min, until puffed and lightly golden. If you want to prepare the whole recipe ahead of time, you can also make the praline topping the day you make the custard, and just pop the topping into a plastic bag or bowl and refrigerate. The next day, just bring the topping to room temperature and then top the casserole with it and cook as usual.

Hot Chocolate

3 ½ c. dry milk powder
1 c. powdered sugar
1 c. plain powdered nondairy creamer
¾ c. unsweetened cocoa powder
8 c. water
Add the dry ingredients to your crock pot. Slowly stir in water and stir to dissolve. Cover, cook on low for 3-4 hours or on high for 1 ½ to 2 hours. Stir before serving. Ladle into mugs and top with whipped cream.

Bar-be-que Sauce Pork or Chicken

1 c. catsup
½ c. vinegar
½ c. water
Meat (I use boneless skinless chicken breast or pork chops)
1 onion chopped
½ c. brown sugar
Brown meat and put in the crock pot. Combine the rest of the ingredients and simmer in a saucepan for 20 minutes. Pour sauce over meat. Cook on high for 5 hours or low for 8 hours. It tastes great over rice or baked potatoes.

Hot Fudge Pudding Cake in a Crock Pot

1 ¾ c. packed brown sugar
¼ c. + 3 tsp. Cocoa
1 c. flour
2 tsp. Baking powder
¼ tsp. Salt
½ c. milk
2 tbsp. Melted butter
½ tsp. Vanilla
1 ¾ c. hot water
Mix 1 c. brown suger, 3 tsp. Cocoa, flour, baking powder and salt together. Whisk in milk, melted butter and vanilla. Spread evenly over a greased bottom of slow cooker. Mix remaining ¾ brown sugar and ¼ c. cocoa . Sprinkle evenly over the top of batter. Pour in hot water but DO NOT STIR. Cover and slow cook until a toothpick inserted 1 inch comes out clean. Cook on high two hours. Do not cook on low. Serve warm with ice cream or whipped topping.

Ham and Scalloped Potatoes for the Crock Pot

2 /12 diced ham
5-6 medium potatoes peeled and thinly sliced
1 onion peeled and chopped
1 green pepper chopped
Pepper to taste
1 cup grated cheddar cheese
1 can of cheddar cheese soup mix with ¾ tsp dry mustard and 1 tbsp cold water
Layer ham, onions, potatoes and peppers in slow cooker. Sprinkle cheese over dry ingredients. Pour soup mixture over all. Cover and cook 8 hours on low or 4 hours on high.
I've done it without the ham and it still makes great potatoes.

Smothered Chicken and Vegetables in the Crock Pot

3 carrots, sliced
3 stalks celery, sliced
1 large onion, cut into thin wedges
3 cups cubed cooked chicken
1 (10 3/4-ounce) can condensed cream of celery soup
3/4 cup chicken broth
Place vegetables in the bottom of slow cooker. Top with chicken. Add soup and broth. (No need to mix). Cover and cook for 4 to 6 hours on low.

Brown Sugar Crock Pot Chicken

2 lbs. boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 up lemon lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper
Place chicken pieces in your slow cooker. Combine remaining ingredients and pour over the top of chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.

Chicken Tortilla Casserole for the Crock Pot

Meat from 1 whole chicken
1 can cream of chicken soup
1/2 cup green chili salsa
2 tablespoon quick cooking tapioca
1 medium onion, chopped
1 1/2 cup grated cheese (try Monterey Jack)
1 dozen corn tortillas
Black olives
Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on low 6 to 8 hours.
Garnish with sliced black olives.

Megan's Pumpkin Bars

6 eggs
1 ½ c. oil
3 c. sugar
1 ½ tsp. vanilla
1 lg. can pumpkin
3 ¼ c. flour
1 ½ tsp. baking soda
1 T. cinnamon
1 ½ tsp. salt

Mix first 5 ingredients together. In a separate bowl combine the next 4 dry ingredients and fold into the first mixture. Pour into a greased jelly roll pan. Bake at 350 degrees for 30-40 minutes. Let cool. Frost with the following mixture:

1-8oz. pkg. cream cheese
1 cube butter
1 box powdered sugar (1 lb.)
1 tsp. vanilla
dash of salt

Toll House Pie

2 eggs
½ cup flour
½ cup sugar
½ cup packed brown sugar
1 cup butter, melted and cooled to room temperature
1 cup chocolate chips
1 cup chopped pecans or walnuts
1 unbaked pie shell
Whipped cream or ice cream (optional)

Preheat oven to 325. In large bowl, beat eggs until foamy, beat in flour, sugar and brown sugar unit well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325 for one hour. Makes on pie. Remove from oven and serve with whipped cream or ice cream.

Banana Cream Pie

¾ cup sugar
¼ cup cornstarch or ½ cup of flour
3 cups milk
4 eggs
1 tablespoon butter
1 ½ tsp. Vanilla
3 medium bananas
Baked pie crust

For filling, in a medium saucepan combine sugar and cornstarch or flour. Gradually stir in milk. Cook and stir over medium-high heat until mixture is thickened and bubbly. Reduce heat, cook and stir for 2 minutes more. Remove from heat. Separate egg yolks from whites. Beat yolks lightly with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Cut about three bananas into small slices and spread in the bottom of the cooked pie crust. Pour the pie filling over the bananas and gently stir it around in the pie crust careful not to break the crust. Cover and refrigerate for about four hours before you are ready to serve. Serve with whipped cream.

Shellie's Savory Party Bread

1 unsliced round sourdough loaf
1 lb. Monterey Jack cheese, sliced
1/2 c. butter, melted
1/2 c. green onions, chopped
2 tsp. poppy seeds

Cut bread 1-inch apart lengthwise and crosswise without cutting through the bottom crust. Insert cheese between all cuts. Combine butter, onions, and poppy seeds; drizzle over bread. Wrap in foil; place on baking sheet. Bake at 350 for 15 min. Uncover, bake 10 minutes longer to melt cheese.

Linda Adros's Chinese Chicken Salad

2 small heads of cabbage, shredded
6 chicken breasts, cooked and cut up
1/2 tsp. pepper
1 tsp. seasoning salt
2 pkg. Ramen noodles (dry)
6 oz. slivered almonds
2 oz. sesame seeds
1/2 c. rice vinegar
1/2 c. sugar
1 c. oil
2 Ramen seasoning packets
6 green onions, chopped

Put all ingredients together in a large bowl and mix well. Best if refrigerated a couple of hours before eating.

Strawberry/Pretzel Dessert

2 c. crushed pretzels
3 T. sugar
3/4 c. butter
1 large Cool Whip or whipping cream
8 oz cream cheese softened
1 c. sugar
One pkg. Danish dessert
16 oz frozen strawberries

Crust: Melt butter in microwave, then dissolve sugar in butter. Add crushed pretzels and stir well. Spread in a 9x13 pan and bake 8 minutes at 400. Let cool 25 minutes (or less).
Filling: Cream sugar and cheese until well blended. Fold in whipping cream. Spread over cooled crust.
Topping: Make Danish Dessert according to directions for pie filling. Mix in strawberries and pour over cream cheese mixture. Refrigerate at least three hours before serving. Cut in squares.

Stacy's Crab in the Round

2 (8 oz) pkg. cream cheese
2 T. Worcestershire sauce
1 T. lemon juice
2 T. mayo
1 T. chopped onion
3/4 c. chilli sauce
2 T. horseradish
6-7 oz king crab
Chopped parsley

Blend cream cheese, lemon juice, onion, Worcestershire sauce and mayo. Spread into 9" round baking dish. Top with mix of chilli sauce and horseradish. Just before serving, add a layer of crab and one of parsley. Serve with crackers.

Fruit Punch Freeze

4 c. sugar
4 c. water
3/4 c. lemon juice
2 pkg. loose frozen raspberries
2 pkg. frozen blueberries
1 large can crushed pineapple
6 sliced bananas
1 pkg. frozen strawberries
1 qt. 7 up

Combine sugar and water and bring to boil to dissolve sugar. Add lemon juice and freeze. Just before serving, remove from freezer and add fruit and carbonated drink. Serve with a spoon. Makes a lot.

Valerie's Caramel Sauce

2 cups brown sugar
1 can sweetened condensed milk
3/4 cup butter
1 c. dark corn syrup

Stir in heavy saucepan and bring to soft boil to medium ball stage. Serve over crisp sliced apples to moans of yum!

Pasta Fagioli Soup

1lb ground beef

1 small onion diced

3 stalks celery

3 carrots diced

2 cloves garlic, minced

2 cans(14.5 oz.) diced tomatoes

1 can (15 oz.) red kidney beans with liquid

1 can (15oz.) great northern beans with liquid

1 can (15 oz.) tomato sauce

1 can (12 oz.) V-8 juice

1 Tbs Worcestershire sauce

1-2 cups water

1 1/2 t. salt

1 t oregano

1 t basil

1/2 t. pepper

1/2 t. thyme

1 c. uncooked small shell pasta (can sub. but i like these best)

Brown beef, drain. Add onion, carrot, celery and garlic. Saute 10 min. Add remaining ingredients except pasta add that at the end. This is great in the crock pot too.

Crock Pot Beef Stew

1 1/2 lbs. cubed stew meat
2 cups water
1 small onion, chopped
1 (28 oz) can crushed tomatoes
1 (16 oz) pkg. frozen mixed veggies
5-10 red potatoes, peeled and cubed
5-6 cubes of beef bouillon
1 tsp. pepper
1/2 T. salt
1 T. dried basil

Place beef in slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook for about 6-8 hours on low heat.

Ruth's Punch

1 small jello
2 large bottles of Sprite
One large can of pineapple juice
One large can of water
2 1/2 c. sugar
Dissolve jello in 1 c. boiling water. Add remaining water and sugar. Add remaining ingredients just before serving.

Slush

1 can frozen lemonade
8-9 cans water
2 c. sugar
Dissolve sugar in water and lemonade and freeze overnight. Chop with table knife and mash with approx. 1 or 2 large bottles of Sprite.

Trudy's Baked Beans

Ingredients:
2 big cans of beans or 4 (15 oz) cans
3/4 c. ketchup
1 1/2 T. green pepper that is blenderized
1 small onion chopped
squirt of mustard
salt and pepper
3/4 c. brown sugar
1/2 c. sugar
1/2 tsp. chilli powder
8 pieces of cooked and crumbled bacon.

Mix it all together and bake at 375 for 45 minutes.

Frozen Ice Cream Sandwich Dessert

Line a 9x13 cake pan with icecream sandwiches. Warm some icecream topping, hot fudge, carmel (what ever you like) pour it over the icecream sandwiches. Place another layer of icecream sandwiches over the sauce. Then spread thawed cool whip over the whole thing and stick it back in the freezer. YOu can use differant flavers of icecream sandwiches (strawyberry, cookies and cream, mint etc) You can also add nuts to the sauce in the middle if you like them. When you are ready to serve pull it out of the freezer and cut.

Peanut Butter Treats

1 cup light corn syrup

1 cup sugar

1 1/2 cups peanut butter

6 cups rice krispies

6 oz. butterscotch chips

6 oz semi sweet choc. chips

Put rice krispies in a large mixing bowl.Combine syrup and sugar in a saucepan and bring to a boil. Take off heat and add peanut butter. Stir until smooth. Pour that mixture over cereal. Stir until all mixed together. Spread in an ungreased 9x13 cake pan. Melt the butterscotch and choc. chips in a double boiler. Spread over the top of the cereal mixture. Cut into squares before they get to set up and hard. They also freeze well.

Mom's Cranberry Bread

1 stick margarine, softened 2 cups flour

2 eggs 1/2 tsp. soda

1 cup sugar 1 tsp. baking powder

1 tsp. almond extract 1/2 tsp. salt

1/2 pint sour cream 1 can whole cranberries

Cream butter, eggs, sugar and almond extract. Add all other ingredients. Grease and flour bread pans. Put 1/4 batter in bottom of each pan - put 1/4 cranberries on top of batter and then cover with additional batter and then additional cranberries. Sprinkle with sliced almonds. Bake 350 degrees for 45 miutes. Cool and glaze.

Glaze: 3/4 c powdered sugar; 1 tsp. almond extract; 2 tablespoons water.

Megan's Fruit Dip

8 oz. Cream Cheese

1 Jar Marshmallow

1 Tbls. Orange Juice

1 tsp. Orange Peel

Mix with mixer...and that's all folks!

Megan's Hot Chicken Salad

2 c. cooked cubed chicken

2c. thinly sliced celery

1 c. mayo

1/2 c. cashews

2 Tbls.. lemon juice

3 tsp. instant minced onions

1/2 tsp. salt

1/2 c. shredded cheese

2 c. potato chips (crushed)

Heat oven to 375 degrees. Mix all ingredients except the cheese and chips. Put mixture in a 9x13 pan. Sprinkle the chips and cheese on top. Cook for 15 min. or until bubbly.

Mini Pecan Tarts

Crust:
1 -3 oz. soft cream cheese
1/2 cup soft butter
1 cup flour

Mix together and shape into 24 small balls and chill.

Filling:
1 egg
3/4 cup brown sugar
1 tablespoon soft butter
1/2 teaspoon salt
2/3 cup chopped pecans
1/2 teaspoon vanilla

Place small balls in mini muffin pans. Press in middle of ball to make mini crust. Pour filling in each cup and bake 25 minutes at 325. Don't fill them too full or they will overflow the cup while baking. You can sift powdered sugar lightly over the top for a little added decoration.

Peanut Butter Blossoms

3 1/2 c. flour
1 tsp. soda
1/2 tsp. salt
1 c. butter
1 c. peanut butter
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
Hershey Kisses or chocolate stars

Cream butter and peanut butter. Gradually add sugars, eggs, and vanilla. Add dry ingredients and mix well (may have to add a little water.) Shape dough into balls 1 teaspoon each. Roll balls in sugar and place on greased
baking sheet. Bake at 350 degrees for 8 minutes. Remove from oven and place chocolate candy star in center fo each cookie. Press firmly so cookie crackles around edges. Bake 2 to 5 minutes longer.

Mom's Rainbow Jello

3 oz red jello (raspberry, cherry) (the small boxes are 3 oz)
3 oz orange jello
3 oz lemon jello
3 oz lime jello
3 oz berry blue jello
3 oz grape jello
2 1/4 cup sour cream (I use 1/3 less fat)
6 cups boiling water

Boil 1 cup water. Pour into a bowl and add 1 box of jello (starting with
the grape). Mix until jello is dissolved. In another bowl place 1/3 cup
sour cream. Add 1/2 cup of the jello water to the sour cream. Stir until
combined. Pour sour cream mixture into 9x13 pan. Place in fridge for 20
minutes or until firm. Add 3 T cold water to the remaining 1/2 cup of jello
water. Pour over sour cream mixture in the 9x13 pan. Continue with all the
other jello ending with red.

Serve with whipped cream on the side and rolos for the pot of gold (or any
other candy wrapped in gold foil, such as almond kisses or gold coins)

Trena's Miracle Bars

Just FYI, I usually cover my jelly roll pan with tin foil or wax paper before covering it with soda crackers. It makes for a WAY easier clean up! Also, if the chocolate chips don't melt when they are on the crackers (or not fast enough for you, I'm totally impatient), just stick it back in the oven for like 30 secs and they will melt in no time!

Salted soda crackers (Saltines)

1 stick butter

1/2 c. sugar

1 package chocolate chips

Chopped nuts

Preheat oven to 350°F.

Completely cover a jelly roll pan with salted soda crackers.

In a saucepan, melt the butter and sugar. Pour melted mixture over the salted soda crackers, trying to cover all of them.

Bake for exactly 10 minutes. Remove from the oven and pour chocolate chips over the crackers immediately.

Spread the softened chips completely over the crackers and sprinkle with whatever chopped nut you like.

Place in refrigerator until cool. Break into pieces and enjoy.

Petrina's Chocolate Cookie Bars

INGREDIENTS:
1 cube butter (no substitutions)
1 package (1/3 lb) graham crackers, crushed
1 can sweetened condensed milk
1 (approx 12-oz) package peanut butter chips
1 (approx 12-oz) package chocolate chips
    (the chocolate can be semisweet or milk)

Set your oven to 325.  Take a cube of butter, put it
in a 9x13 baking dish, and put the dish in the oven
while the oven pre-heats.  When the butter is melted,
pull the dish out and evenly sprinkle the graham
cracker crumbs over the butter.  Pour one can of
sweetened condensed milk over that.  Then evenly
sprinkle both the peanut butter and chocolate chips
over the condensed milk.  Press the chips gently into
the condensed milk (so they'll stay there after
baking).  Bake for 28-33 minutes.

5 ingredients, minimal mess, and there's chocolate
involved.  It doesn't get any better than this!

Stephanie's Hello Dollies

Chocolate Hello Dollies (cookies I brought to Nasa)

1 package devils food cake mix (I usually use Duncan Hines)
1 stick butter at room temperature

Preheat oven to 350o. Cut butter into cake mix with pastry blender or two knives until crumbly. Press crumbs into 9” X 13” cake pan (no need to grease). Sprinkle with the following:

1 Cup Butterscotch Chips
1 Cup Semisweet Chocolate Chips
1 Cup Shredded Coconut
1 Cups Chopped Walnuts or Pecans

Top with 1 can sweetened condensed milk evenly over all. Bake until lightly browned and bubbly all over, about 25-30 minutes. Cool about 30 minutes and cut into bars.

Stephanie's Chocolate Sour Cream Cake

Inspired by Jim Fobels German Chocolate Cake from “Old Fashioned Baking Book”

½ Cup water
1 ½ Cups High Quality Chocolate Chips-such as Ambrosia or Ghiradelli
OR 8 ounces bittersweet chocolate, chopped
1 Cup butter at room temperature
1 2/3 Cups sugar
4 extra large eggs at room temperature
2 teaspoons Vanilla-for best results use Madagascar Bourbon Vanilla
1 Cup Sour Cream
2 ¼ Cups flour
1 Teaspoon Baking Soda
1 Teaspoon Salt

Preheat oven to 350o. Line 3 shiny aluminum cake pans (either 8” or 9”) with waxed paper or parchment paper. Do not grease sides.

Bring water to boil in small saucepan. Remove from heat and add the chocolate, stirring until smooth.

In a large mixing bowl, combine butter and sugar for 2-3 minutes until light and fluffy. Beat in eggs, one at a time. Add vanilla, sour cream and chocolate mixture until well blended. Add flour, soda & salt, beating just until completely incorporated.

Divide batter evenly into pans. Drop each from about 8” onto counter to break any bubbles that may be in batter. Bake about 30-35 minutes (slightly longer for 8” pans) or until the tops spring back slightly when touched and toothpick in center comes out clean.

After cooling for about 5 minutes, take a dinner fork and poke holes in cake all around edge and center. Brush with about 2 tablespoons of Torani Chocolate syrup (The kind of syrup used for drinks. I buy it at Smart & Final). You could also use Almond or Black Cherry syrup for variety. It will all soak into cake. You don’t want to use too much because the cake will fall apart if it is too wet, but 2 tablespoons each layer is a good starting point.

Let cakes cool completely in pans then run a knife around the edge to loosen. Turn upside down and remove waxed paper from bottoms. Put first layer upside down on cake plate, spread with generous amount of frosting, them place second layer also upside down. Spread with more frosting, and then put top layer on right side up. Frost sides and top last. You can refrigerate to set cake quickly or leave at room temperature.

Chocolate Sour Cream Frosting

2 Cups High Quality Chocolate Chips-such as Ambrosia or Ghiradelli OR 12 ounces bittersweet chocolate, chopped
½ Cup Butter-do not use margarine
1 Cup Sour Cream
2 teaspoons Vanilla-for best results use Madagascar Bourbon Vanilla
½ teaspoon Salt
5 ½ Cups Powdered Sugar

Melt butter and chocolate either in microwave or in small saucepan. Let cool slightly and mix with sour cream, vanilla and salt in mixer bowl. Gradually add powdered sugar until frosting is of spreading consistency. When it becomes glossy and thickened, it is the right consistency. You do not want it to be too stiff, as it will set up very firm when refrigerated. It will become lighter brown the more you beat it; so if you want it very dark, just beat until smooth.

Notes:
I often use the large bittersweet chocolate bars from Trader Joes—they care called “Bittersweet Pound Plus”. I break it in half and use half for the cake and half for the frosting with an extra ½ cup of chocolate chips thrown in.

You must use real butter, real vanilla and good chocolate for it to taste like mine. Otherwise, it will still be a wonderful homemade cake, but to achieve sublime flavor, you gotta use the good stuff!

Stephanie's Hamburger Soup

1 lb. ground beef
1 med. onion, chopped

Brown in large saucepan until meat is cooked. Then add the following:

1 large can chopped or stewed tomatoes, including liquid (can also use
rotel tomatoes & green peppers)
1 large can cut corn, including liquid
1 large can green beans, including liquid
1/2 lb. baby carrots, cut in halves or quarters

Bring to boil and simmer for at least a half hour, or up to one hour.
If it seems too thick, add water.

Mix 2 envelopes brown gravy mix in 1/2 c. cold water until smooth, then
add to soup. Simmer for another 15 minutes until gravy has thickened.
Add water if thicker than you like. My family likes it thick like a
stew, but it is also good with a thinner broth.

Serve with cornbread, garlic bread or biscuits.

This is super easy and adapts to whatever canned veggies you have on
hand or prefer. Leftovers are even better!

Enjoy!

Darby's Salad

1 bag baby spinach

1 bag coleslaw

1 bottle Brianna's poppyseed dressing

Any berries you want--straw, blue, black, and rasp

Mix all together and enjoy.

Green Bean Bake

1 can cream of mushroom soup
1/2 c. milk
1 tsp. soy sauce
dash of pepper
4 cups cooked cut green beans
1 can French fried onions

1. In 1 1/2 qt. casserole dish mix soup, milk, soy sauce, beans and 1/2 can onions.
2. Bake at 350 for 25 min.
3. Stir. Sprinkle remaining onions over bean mixture. Bake 5 min. or until onions are golden.

Mom's Yummy Carrots

Cook carrots and then pour this sauce over them. Delicious!
1/2 c. butter
1/2 c. brown sugar
1/2 c. honey
1/4 tsp. salt
Cook together in a small sauce pan. Simmer just a few minutes.

Renae's Chicken Broccoli Soup

4 c. water
3 tsp. chicken bouillon cubes
2 bunches of fresh broccoli
4 chicken breasts, cut up.
Boil 20 minutes with the lid on, then add one cube of butter and stir until it melts. Add 2 cans of evaporated milk, 1 T. dry mustard and one cup cheddar cheese. If you need to make it thicker, make a paste of 1/4 c. flour and water.

Cream of Broccoli Soup

In a large pot combine all of the following:
6 bouillon cubes
4-5 cups of water
4-5 potatoes, cut up
bunch of broccoli, cut up
a bunch of grated carrots
One onion
Boil together until veggies are soft. Meanwhile make the following sauce:
3/4 c. butter
3/4 c. flour
4 c. milk
2 c. cheddar cheese
Melt the butter in a saucepan. Add flour to make a paste. Add milk all at once. Cook together until thick and bubbly. Add cheese.
When the veggies are soft, add the white sauce to soup. Season with salt and pepper if you'd like.
Serve with breadsticks. Yum!

Shellie's Tortilla Rice Soup

cooking spray
1/3 c. sliced green onions
4 c. chicken broth
2 c. cooked rice
1 can diced tomatoes w/green chilies undrained
1 c. cooked chicken breast cubes
1 can chopped green chilies, undrained
1 T. lime juice
salt to taste
Garnish:
Tortilla chips, chopped tomato, avocado, lime slices, fresh cilantro, etc.

Heat large saucepan coated with cooking spray. Add onions. Cook until tender. Add broth, rice, canned tomatoes, juice and chicken and chillies. Reduce heat to low. Cover and simmer 20 minutes. Stir in lime juice and salt. Just before serving pour into soup bowls and garnish with what you want.

Megan's Taco Soup

1-2 T. olive oil
1-2 onions, chopped
2-3 cloves of garlic, minced
1 green pepper, chopped
2 or 3 cans of chicken broth
1 can tomato sauce
1-2 T. cumin
hot sauce or salsa
chili powder
corn

In a large pot, saute onion, garlic, green pepper in oil until tender. Add broth and tomato sauce and bring to a boil. Add remaining ingredients and reduce heat to low. Simmer 10 minutes. Serve with tortilla chips, sliced avacado, shredded cheese, limes, cilantro, sour cream, shredded chicken, whatever you want.

Diane's Yummy Jello Salad

1 cook and serve pudding (not instant) any flavor
1 large jello any flavor
cook together with 3 1/2 c. water and boil. Pour into a 9x13 over desired fruit. Chill in fridge until set. Put whipped cream over it all and serve.
You can do any combination you want: peach and vanilla with peaches, strawberry and lemon pudding with strawberries, etc. The possibilities are endless!

Mom's Chinese Chicken Salad

3-4 chicken breasts cooked and cut up
1 1/2 heads of lettuce
1 bunch of green onions
sliced almonds (2 1/2 oz)
1/4 c. sesame seeds
one bag chow mein noodles
Combine above in a big bowl and toss with dressing
Dressing:
4 T. sugar
2 tsp. salt
1/2 c. oil
1 1/2 tsp. pepper
4 T vinegar

Christmas Jello

1 small box of lime, lemon and cherry jello
1 c. miniature marshmallows
1 8oz pkg cream cheese
1 20 oz can crushed pineapple, drain well and reserve the juice
1 c. whipped cream

Make up lime jello according to package directions. Pour into 9x13 pan and allow to set completely. Combine lemon jello with 1 cup boiling water, stir until dissolved. Stir in marshmallows until melted. Stir in cream cheese (use mixer if needed.) Stir in pineapple. Add cold water to reserved pineapple juice to make one cup and add to lemon jello. Allow to partly set then fold in whipped cream. Spoon over lime and allow to set completely. Make up cherry and chill thoroughly but don't set before pouring over lemon. Set completely before serving.

Chinese Chicken Salad

Dressing-stir together and chill:
2 T. sesame seed oil
1/2 c. rice vinegar
1/2 c. vegetable oil
2 T. soy sauce
1 c. sugar
1/4 tsp. salt

Won ton skins-slice into strips and fry, set aside.
Salad greens (2 lb bag)
1 bunch green onions diced
1/2 can water chestnuts diced
1 can Mandarin oranges
2 cooked chicken breasts cut into small pieces
1/2 c. almonds or cashews slightly chopped

Toss the above ingredients together and add dressing. Toss and enjoy.

Hot Chicken Salad

Boneless skinless chicken cut in small pieces
2 3/4 c. diced celery
3 c. cooked rice
2 cans cream of mushroom soup
1 12 oz can of evaporated milk
2 T lemon juice
1/2 c. sliced or chopped almonds
2 T. minced onion
1/2 c. mayo
8 oz can of mushrooms (optional)
Mix the above together and put in a baking dish. Top with the following topping:
1 cube butter, melted
1 1/2 c. slivered almonds
3 c. crushed cornflakes
bake at 300 for one hour

Crock Pot Chicken

Place boneless skinless chicken in the bottom of you crock pot. Place the following over the chicken:
One packet of dry Italian dressing
one can cream of mushroom
one can cream of chicken
one brick of cream cheese

Let cook on low for about 5 hours. My crock pot cooks fast so I never put it on high, but you could. Serve with potatoes or rice and it makes a nice gravy.

Poppyseed Chicken

6 chicken breast halves cooked and cubed
Mix: 2 cans cream of chicken soup with 2 cups of sour cream and a couple tsp. chicken bouillon
Spray pam in a baking dish and evenly place chicken in the bottom. Spread the soup mixture over the chicken. Top with topping and bake 350 degrees for 30-40 minutes.
Topping:
1 tube Ritz crackers
2 T. poppyseeds
1 stick of butter

Serve with rice or noodles.

Michelle's Peach Glaze for Pie

1 c. sliced peaches
Blend in a blender until smooth. Add 2/3 c. water or enough to make 1 1/2 c. Blend. In a microwave safe bowl, mix 2/3 c. sugar and 2-3 heaping T. cornstarch. Add peach puree. Microwave 3-5 min. stirring every minute until thick.

Caramel Apple Pie from the Greenery Restaurant Ogden, UT

5 apples cut, peeled and sliced
1/2 c. water
1 c. sugar
2 T. tapioca
1 tsp. cinnamon
1/4 tsp. nutmeg

Topping:
7 oz sweet condensed milk
1/4 c. sugar
1 T. brown sugar
1/4 c. corn syrup
2 tsp. butter
1/4 tsp. vanilla
1 c. chopped nuts

In a saucepan, combine apples, sugar and water and cook until tender. Cool mixture. Add tapioca, cinnamon and nutmeg. Pour into an unbaked pie shell. Put the top of the pie on and moisten the top with milk. Make slits in the top of the pie and bake for 40 minutes at 375. To make the topping combine everything but the nuts. Heat until smooth and no lumps. Add nuts and stir gently. Spread the mixture on semi cooled pie and bake again for 5 min. at 375.

Ham and Broccoli Roll-ups

1. Cook 10 oz. frozen broccoli according to directions (or fresh)
2. In a heavy skillet, melt 2 T. butter
3. Add and cook 1 c. diced onion
4. Blend in 2 T. flour, 1/2 tsp. salt, pepper and 1/4 tsp. basil
5. Gradually add 1 c. milk, cook until thick
6. Separate 6 slices of ham 1/4" thick.
7. Lap ham slices with 6 slices swiss cheese
8. Place one or two broccoli spears on each slice of ham and cheese. Roll and secure with tooth picks.
9. Place in shallow baking dish. Pour onion sauce over the top and bake at 350 degrees for 25 min.

Mom's Super Easy Meatballs

1 lb. ground beef
1 pkg. Stove Top Stuffing
1 can Golden Mushroom soup

Make up stuffing and let cool a little bit. Put the uncooked hamburger in with the stuffing and mix it all together. Form into meatballs and place in a baking dish. Mix soup with a little bit of milk and pour over the meat balls. Bake at 350 for 45-55 min. Serve with rice.

Brenda's Porcupine Meatballs

1 lb. ground beef
1 c. uncooked rice
green pepper
onions
can of tomato sauce
dash of Worcestershire sauce
salt and pepper

Combine all the ingredients and form into meatballs. I cook the rice before and it works out better. Place in a frying pan and cook with the lid on for about 50-60 minutes.

Hamburger Stoganoff

1 lb. ground beef
1/2 c. onion
1/4 c. butter ( I usually don't add this)
2 T. flour
1 tsp. salt
4 oz canned mushrooms
1 can cream of chicken soup
1 c. sour cream
1/8 tsp. garlic powder
1/4 tsp. pepper

Brown meat and onion. Drain. Stir in flour, butter, salt, garlic, pepper and mushrooms. Cook 5 min. stirring constantly. Stir in soup. Heat to boiling. Reduce heat and simmer uncovered 10 min. Stir in sour cream. Heat through. Serve over rice or noodles.

Mark Read's Lasagna aka the best lasagna we've ever eaten

2 lb. hamburger
1 qt tomatoes (can of tomatoes)
12 oz. tomato paste
1 1/2 tsp. salt
3 garlic cloves minced
1 c. water (maybe a little less)
24 oz. cottage cheese
2 T. parsley flakes
1/2 tsp. pepper
1/2 c. grated parmesan cheese
2 eggs
1 1/2 pounds of mozarella grated
8 lasagna noodles

Brown hamburger and drain well. Add next five ingredients and simmer for one hour covered. Cook the lasagna noodles. Beat eggs and add with next four ingredients. Layer meat sauce, 1/2 noodles, 1/2 cottage cheese mixture, 1/2 mozarella cheese, 1/2 meat sauce, repeat. Bake at 350 for 45 min. Enjoy!

Ruth's Cooked Chocolate Frosting

1 c. sugar
1/4 c. butter
1/4 c. cocoa
1/4 c. milk
Boil one minute and place on cake.

Ruth's Chinese Casserole

1 lb. ground beef
2 onions chopped
1 cream of mushroom soup
1 cream of chicken soup
1 c. chow mein noodles
1 1/2 c. warm water
1/4 tsp. pepper
1 T. soy sauce
1 c. uncooked rice

Brown meat and onions. Add soup, water, pepper, soy sauce and rice. Put in 2 qt. baking dish. Cover and bake 30 min. at 350 degrees. Uncover and bake 20 min. Sprinkle with noodles and cook another 10 min.

Ruth's Beef and Bean Enchiladas

1 lb. ground beef
1/2 c. onion
4 oz. green chilies
14 oz. enchilada sauce
taco seasoning mix
16 oz refried beans
1/2 c. broth
2 c. shredded cheese
8 four tortillas

Brown beef and onion, drain. Stir in seasoning, beans, chilies, broth and 1/2 c. enchilada sauce. Cook on medium heat until thick. Stir occasionally. About 10-15 min. Remove from heat. Fill each tortilla with scant cup mixture. Roll up tightly. Place seam side down in greased 9x13 baking pan. Top with remaining meat mixture and sauce. Sprinkle with Cheese. Bake 375 degrees 15-20 min.

Shellie's Chicken Gravy for Hawaiian Haystacks

4 T. butter
4 T. flour
2 c. chicken broth
2 c. water
2 T. soy sauce
1 tsp. garlic powder
3-4 c. diced chicken
1/2 tsp. pepper

Melt butter in a large saucepan over low heat. Add flour, and continue to stir over medium heat until bubbly. Add broth, water, soy sauce, garlic powder, chicken and pepper. Simmer for 5 minutes. Can be frozen in gallon bags. Cool first. Thaw and reheat until bubbly.

Megan's Pesto Enchiladas

3 chicken breasts, cooked and shredded
3 oz. cream cheese
1 T. milk
1 T. pesto
Mix the above ingredients and fill tortillas. Combine the following and pour over the tortillas and a thin layer on the bottom of the pan too.
1 can cream of chicken soup
8 oz. sour cream
1 c. milk
2 T. pesto

Top with cheese, chopped Roma tomatoes and chopped cilantro. Bake at 350 for 30 min. Delicious!

Sandy's Decadent Cocoa-Peanut butter-Oatmeal Cookies

1/4 c. unsweetened cocoa powder
1/2 tsp. baking powder
1/2 c. firmly packed brown sugar
1/2 c. chunky peanut butter
1 1/2 c. quick cooking oats
1/2 c. milk chocolate chips
1/2 c. semi sweet chocolate chips
1/2 c. toasted chopped nuts
1/2 c. butter, softened
1/2 c. sugar
1 c. flour
1/4 tsp. salt
1 tsp. vanilla
1 large egg

Mix the butter, sugars, peanut butter, egg and vanilla. Blend well. Add in dry ingredients mix enough to incorporate. Then add in nuts and chocolate chips. Line a baking sheet and spray with Pam. Preheat oven to 350 degrees. Shape dough into one inch balls. Flatten slightly with the back of a spoon. Bake 7-9 min. Cool 5 minutes on the baking sheet before removing them. Makes about 45 cookies. Don't burn them!!

Teresa's Green St. Patrick's Day Cake

1 yellow cake mix
1/3 cup water
1/3 cup milk
5 eggs
1/3 cup oil
2 boxes pistachio pudding
Mix ingredients together and bake at 350 degrees for 30 minutes. I put it in a bundt pan.

Frosting:
1 pt. heavy whipping cream
16 oz Cool Whip
1 box pistachio pudding
Mix ingredients together.

Can add pistachios or pine nuts to cake butter for extra flavor.

Suzanne's Hot Crab Spread

2 cans snow crab (tuna size can) drained
1 lg cream cheese
1/2 cube butter
6-10 drops of Tabasco sauce

Mix ingredients and bake at 350 degrees for 15-20 minutes. Serve with salty crackers.

Bevan's Broccoli Salad

2 large heads broccoli cut into bits-sized pieces
1 c. mayo
1/2 c. sugar
2 T. apple cider or rice vinegar
1/2 c. raisins
1 medium red onion thinly sliced
8 pieces of fried, crumbled bacon
1/2 c. sunflower seeds

Blend mayo, sugar and vinegar. Toss with other ingredients.
Add more dressing if it is too dry.

Megan's Instant Pumpkin Chiffon Pie

2 pkg. (3 3/4) Jello Vanilla Instant Pudding
1 1/3 c. milk
1 can 16 oz pumpkin
1 1/2 tsp. pumpkin pie spice
4 cups(9 oz) Cool whip or whipped cream
1 baked pie shell (or graham cracker crust)

Add pudding mix to milk. Beat 30 seconds. Blend pumpkin spice and two cups cool whip. Pour in shell. Chill. Top with remaining cool whip and pecans.
Don't be deceived...it's not just any old pumpkin pie!!

Ashley Larsen's Pumpkin Bread

15 or 16 oz. can pumpkin (not pumpkin pie filling)
3 cups sugar
2/3 cup water
3 1/2 cups flour
1 1/2 tsp. salt
1 tsp. nutmeg
1 cup oil
4 eggs
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger

Heat oven to 350 degrees. Grease bottoms only of 7 small bread pans. In large bowl, blend first 5 ingredients. Beat one minute at medium speed. Add remaining ingredients; blend at low speed until moistened. Beat one minute at medium speed. Pour batter into prepared pans. Bake at 350 degrees for 50-55 minutes or until toothpick inserted in center comes out clean.

Priscilla's Caramel Corn

Bring to a boil and cook slowly for 5 minutes:

2 cups brown sugar
1 cup light Karo syrup
2 cubes butter
1 tsp. salt

Remove from heat and add 1 tsp. baking soda. Stir. Pour this mixture over 8 quarts popped corn, mixing well until all corn is covered. Place corn on a cookie sheet (I usually use two) and place in a 225 degree oven for 1 hour. Turn, scrape bottom of pan and stir every 5 minutes. Delicious!

Heather Binkley's Sugar Cookies

1 1/2 c. powdered sugar
1 c. softened butter
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar

Cream sugar and butter together. Add egg, vanilla and almond extract and mix well. Stir dry ingredients together and add to creamed mixture. Refrigerate 2-3 hours. Preheat oven to 375. Roll out dough to no more than 1/4 inch thickness. Cut out cookies and bake 7-8 min. or until delicately brown and crispy. Don't over cook. Cookies will not rise or spread much so you can place cookies close together on cookie sheet. If using stoneware, add 4-6 minutes to the baking time. Makes 5 doz 2-2 1/2 inches cookies.

Ruth's Chocolate Chip Cookies

2 2/3 c. shortening
2 c. sugar
2 c. brown sugar
4 eggs
1 T. vanilla
6 c. flour
2 tsp. soda
2 tsp. salt
2 cups nuts (optional)
12 oz. chocolate chips

Heat oven to 375 degrees. Mix shortening, sugars, egg and vanilla. Blend in dry ingredients. Mix in nuts and chocolate chips. Bake 8-10 min.

Heath Bar Cake

Bake a chocolate cake and then while it is still warm poke holes in it with the end of a fork.
Mix:
1 jar caramel topping
1 can sweetened condensed milk
Spread this mixture over the cake then when it is cool, frost the cake with the cake with cool whip or whipped cream. Sprinkle about 5 or 6 Heath Bars that have been blended up on top of the cake.

Ruth's Parmesan Chicken

4 boneless skinless chicken breasts
1/4 c. seasoned Italian bread crumbs (I just blend up croutons in my electric mixer)
1/2 c. parmesan cheese
1/2 tsp. garlic powder
1 T. parsley flakes
2 egg whites, beaten until frothy

Mix together bread crumbs, parmesan cheese, parsley and garlic. Stir until well blended. Dip chicken pieces into egg whites until coated. Roll chicken in crumb and cheese mixture. Pour 1 to 2 T of oil into fry pan. Cook chicken pieces until golden.

NOTE: I never fry them, I just put them in a baking dish and bake them at 350-375 for 35-45 minutes.

Ruth's Nacho Chicken

1 can cream of chicken soup
1 1/2 c. grated cheese
4 oz diced green chilies
2 c cut up chicken
1/3 c dry milk
2 T flour
crushed tortilla chips

Combine soup, 1 cup cheese, chilies and onions. Stir together dry milk and flour. Gradually add enough water to make 2/3 c., add to soup. Stir to blend. Place 1/2 cup tortilla chips in bottom of 10x6x2 pan. Top with half of chicken then half of soup mixture. Repeat layers. Sprinkle on remaining cheese. Bake 350 degrees 25-30 min. Garnish with remaining tortilla chips.

Martha Stewart's Limeaide or Lemonaide

1 cup sugar
1 cup water
boil in the microwave then add 1 cup freshly squeezed lemon or lime juice and 5 cups of water.

Ruth's Margarita Chicken

4 boneless chicken breasts
2 T. lime juice
1 tsp. honey
1 c. crushed tortilla chips
1 can Mexican stewed tomatoes
2 T cilantro
1/3 c. Jack cheese

Brush chicken with a mixture of lime juice, and honey. Roll chicken in the tortilla crumbs to coat. Place in baking dish. Bake 350 degrees for 25 minutes. Puree tomatoes and cilantro. Remove chicken from oven, pour on puree, top with cheese. Return to oven until cheese melts. Serves 4.

Taco Joes

One pound of browned hamburger, drained
2 cans of pinto beans undrained
1 can tomato sauce (8 oz)
1 pkg. taco seasoning

Mix all of the above and heat in a skillet over the stove. Serve this meat mixture over Fritos or tortilla chips and taco fixin's (lettuce, tomato, cheese, etc)

Shellie's Special K Treats

6 c. Special K cereal (you can also use corn flakes)
1 c. pecans
2 cubes butter
1 c. brown sugar
3 or more cups of marshmallows ( I think I use one pkg)

Melt marshmallows, butter and brown sugar in a big bowl in the microwave. Add the rest and make to the consistency of rice krispie treats.

Fresh Peach Dessert

Blend 1 stick of butter, melted
1 lb. powdered sugar
2 eggs

Crush 1 box vanilla wafers. Put about 2/3 of the vanilla wafers in one layer on the bottom of a 9x13 pan. Carefully spoon above mixture on top. Double layer of fresh peaches (sliced). One layer of 1 pt. whipped cream over that. Sprinkle more vanilla wafers on top. Chill over night.

Mom's Pie Crust

2 1/2 c. flour
1 c. shortening
1 tsp. salt
Blend together with a pastry cutter. Then add:
1 egg
1 T. vinegar
4 T. cold water

Roll out into pie crusts and bake at 350 degrees or 375.

Spinach Salad

Dressing:
3/4 c. sugar
3/4 c. vinegar
1 tsp. salt
1 tsp. dry mustard
1 1/2 tsp. poppy seeds
1/2 c. oil

For salad combine spinach, cut fresh mushrooms, grated mozarella cheese, crumbled bacon, cut red onions, and cottage cheese that has been rinsed off and drained. Toss with dressing right before you serve it.

Chewy Os

1 stick of butter
1 pkg. yellow cake mix
3 c. mini marshmallows
1 pkg. chocolate chips
3 cups cheerios
1 can sweetened condensed milk

Melt butter in a small saucepan. Carefully pour butter onto a jelly roll pan. Sprinkle the dry cake mix over the butter. Place a layer of marshmallow, chocolate chips, and then cereal. Slowly drizzle the condensed milk over the cereal. Bake at 350 degrees for 25-30 minutes. Let cool for 10 minutes before cutting into squares.

Chocolate Eclair Cake Dessert

Whip one pint of whipping cream and add sugar like normal. Make up two large boxes of vanilla pudding. Combine pudding and whipping cream. In a cake pan, line the bottom with graham crackers. Pour half of the pudding and whipping cream mixture over the graham crackers. Place graham crackers on top of pudding. Pour the rest of the pudding mixture over the graham crackers. Put graham crackers on top and frost the crackers with chocolate frosting. Chill before serving over night or four hours.

Fudge Jumbles

1 c. butter
2 1/2 c. flour
2 c. packed brown sugar
2 eggs
14 oz sweetened condensed milk
2 T. butter
4 tsp. vanilla
1 tsp. baking soda
3 c. quick oats
1 1/2 c. chocolate chips
1/2 c. chopped nuts

Beat 1 c. butter for about 30 seconds. Add half the flour, brown sugar, eggs, 2 tsp. vanilla and soda. Beat until thoroughly mixed. Beat in remaining flour and oats. Pat 2/3 of oat mixture into bottom of an ungreased 9x13 baking pan. Melt choc. chips, sweetened milk and 2 T. butter together. Stir in remaining vanilla and nuts. Spread this over dough in pan. Dot with remaining 1/3 of dough mixture. Bake 350 degrees for 25 min.

Truffles

Melt together over low heat 4 squares unsweetened chocolate and 1/3 c. butter (not margarine). Let cool. Stir in 2 cups sifted powdered sugar. Add four egg yolks one egg yolk at a time. Add one tsp. of real vanilla. Chill two hours. Form into perfect balls. Roll in powdered sugar, ground nuts or cocoa. Store covered in the refrigerator.

Ultimate Turtle Cheesecake

2 cups Oreo cookie crumbs
6 T. butter
1 bag (14oz) caramels
1/2 c. milk
1/2 c. pecans, chopped
3 pkg (8 Oz each) softened cream cheese
3/4 c. sugar
1 T. vanilla
3 eggs
2 squares semi-sweet baking chocolate

Mix crumbs and butter; press onto bottom and 2 inches up side of 9 inch spring form pan. Place caramels and milk in small microwavable bowl. Microwave on high 3 minutes or until caramels are completely melted, stirring after each minute. Pour 1/2 of the caramel mixture into crust. Refrigerate 10 minutes. Set remaining caramel mixture aside for later use. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust. Bake at 325 degrees for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set if using a silver springform pan. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Top with remaining caramel mixture and pecans just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator. Makes 16 servings.

Praline-Pumpkin Dessert

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 c. sugar
4 tsp. pumpkin pie spice
1 pkg. golden vanilla cake mix
1 1/2 c. chopped pecans
3/4 c. butter
Whipped cream if desired

Heat oven to 350 degrees. Grease bottom and sides of 9x13 pan. Beat pumpkin, milk, eggs, sugar and 4 tsp. pumpkin pie spice in medium bowl with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top of dessert. Bake 50-60 minutes or until knife inserted in center comes out clean. Cool slightly. To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream. Store covered in refrigerator.

English Toffee

1 large milk chocolate bar
1 c. finely chopped nuts
2 cubes butter
1 c. sugar
5 T. water

Butter a large cookie sheet. Boil together, stirring constantly (in one direction only) the butter, sugar, and water. Boil til golden brown. Remove from heat and add nuts; pour on buttered cookie sheet. When cool, spread with melted chocolate and sprinkle w/more nuts. When set, turn over and do other side. When set, break into pieces.

Mom's Cheesecake Tarts

12 vanilla wafers
2 8 0z pkg. cream cheese
1 tsp. vanilla
1/2 c. sugar
2 eggs

Soften cream cheese, mix cream cheese, vanilla and sugar until well blended. Add eggs, beat until well blended.Place vanilla wafers in bottom of foil cupcake cups and fill with cream cheese filling 2/3 full. Bake at 325 degrees for 25 minutes. Cool for at least two hours before serving. Top with your favorite fruit or pie filling.

Trudy's Peanut Butter Fudge

2 c. sugar
1/2 c. milk
1 1/3 c. peanut butter
1 jar (7 oz) marshmallow cream

In a saucepan, bring sugar and milk to a boil and boil for 3 minutes. Add marshmallow cream and peanut butter. Mix well. Quickly pour into a buttered 8 inch square pan. Chill til set.

Mom's Fudge

2 cups sugar
1/2 c. milk
1/2 c. evaporated milk
2 T. cocoa

Butter sides of a pan. Before mixture boils stir in 2 T Karo syrup. Cook until soft ball stage. Beat until firm and add vanilla.

Peanut Butter Fingers

3/4 c. butter
2/3 c. sugar
1 c. brown sugar
1 egg
2 c. flour
1 c. peanut butter
1 tsp. soda
1/2 tsp. salt
3/4 T vanilla
3 c. rolled oats
Combine all of the above ingredients and press into large greased cookie sheet. Bake at 350 degrees until turning golden brown. When slightly cooled spread with 2/3 cup peanut butter that has been beaten light and fluffy. Frost with frosting.
Frosting:
Bring to a boil- 1 c. sugar, 1/4 c. cocoa, 1/2 c. milk and 1/2 c. butter. Add this mixture to 2 c. powdered sugar and 1 T. vanilla. Beat until smooth. Spread on top of peanut butter fingers. If frosting is too thick add a little milk.

Chocolate Sundae Dessert

24 Oreo Cookies
1/4 c. melted butter
1/2 gallon vanilla or peppermint ice cream
1 large cool whip
1 can evaporated milk
1 c. plus 3 T. sugar
1 1/2 squares chocolate
1 tsp. vanilla
1 T. butter

Crush Oreos, mix with melted butter, press into 9x13 pan and chill. Partially soften ice cream, spread over crust and freeze. Mix milk, sugar and chocolate. Stir and cook until thick, about 30 min. Add butter and vanilla, allow to cool completely. Spoon over ice cream and return to freezer. Spread cool whip over chocolate sauce, sprinkle with chopped nuts if you'd like, freeze. Will keep about two weeks.

Better than Sex Dessert

Mix: 1 1/2 c. flour
1/2 c. chopped nuts
1 1/4 square melted butter
Press in 9x13 pan. Bake at 375 degrees for 15 min. Cool.
Mix 8 oz. cream cheese
1 c. cool whip
1 c. powdered sugar
Mix Large chocolate instant pudding(made into pudding) and spread over cream cheese mixture that was spread over cooled crust. Top with cool whip or whipped cream and sprinkle with nuts.

Tera's Yummy Chocolate Dessert

Mix in the blender:
2/3 c. hot, hot milk
1 c. semi-sweet chocolate
1 egg
2 T. sugar
pinch of salt
1 T. vanilla
Blend one minute and pour in cups. Set for 30 minutes in the fridge.

Zora's Salmon

One salmon fillet (like from Costco)
Squeeze lemon juice over the salmon and leave in the fridge for at least a half hour. Bring it out of the fridge and lightly spread mayo over the fish. Sprinkle with salt and pepper and a little garlic. Wrap in foil and bake about 30 minutes at 375. Take it out of the foil and broil it for a few minutes to get it golden brown.

Cheese Squares with Green Chilis

Grease an 8 x 8 or small rectangular pan.
Mix 4 beaten eggs, 8 oz. shredded cheddar, 8 oz. shredded mozzarella, and 1 can of diced green chilis.
Bake 350 degrees for 30 minutes.

Ranch Noodles with Chicken

Cook 8 oz. of pasta
Melt 1/2 c. butter in skillet. Add 1 packet of Hidden Valley Ranch. Mix 2/3 c. frozen peas and carrots. Heat until warm. Toss with pasta and 3 cups of cubed, cooked chicken or turkey. Serves 4-6.

Chicken Cordon Bleu Casserole

3 cups cooked chicken or turkey cubed
3 cups cubed ham
1 c. cheddar cheese

Sauce:
1/4 c. butter
1 c. chopped onion
Cook in microwave 3 minutes until transparent.
Add:
1/3 c. flour
1 tsp. dill weed
1/8 tsp. dry mustard
1/8 tsp. nutmeg
add slowly 2 cups half and half. Microwave 5 min. Stir into meat mixture. Place in a greased 9 x 13 pan. Sprinkle topping over the top.

Topping:
2 T. butter
1/4 tsp. dill weed
1 c. dry bread crumbs
1/4 c. chopped almonds

Bake at 350 degrees for 30-40 minutes.

Melissa's Enchilada Casserole

1 1/2 pounds of browned ground beef, drained
1 15 oz can of chili, any variety
1 can (8 oz) tomato sauce
1 can (10 oz) enchilada sauce
1 bag (10 oz) Fritos corn chips, divided
1 cup sour cream
1 cup grated cheddar cheese
Preheat oven to 350 degrees.
In a large bowl, combine cooked beef, chili, tomato sauce, and enchilada sauce. Stir in 2/3 of the chips. Spread mixture into a grease 2 quart baking dish. Bake uncovered, 24-28 minutes, or until heated through. Spread sour cream over top. Sprinkle cheese over sour cream. Crush remaining chips and sprinkle over top. Bake 5-8 minutes more, or until cheese is melted. Yummy!

Megan's Broccoli Rice Casserole

2 cups of cooked rice
3-4 cups of cooked chicken, cubed
a bunch of cooked broccoli cut in pieces

Sauce:
2 cans of cream of chicken soup
1 cup mayo
1/2 c. shredded cheddar cheese
1/2 tsp. curry
1 tsp. lemon juice

In a 9 x 13 pan, layer rice, then chicken then broccoli. Pour the sauce over all and bake for 30 minutes at 350 degrees.

Mexican Casserole

1 1/2 c. crushed tortilla chips
1 lb. chicken cooked and shredded
1 can garbanzo beans, drained
1 can kidney beans, drained
1 can corn, drained
1 can tomato sauce
1 c. salsa
1 c. red onion, chopped
1 green bell pepper, diced
1/2 c. cilantro, chopped
1 T. minced garlic
salt and pepper to taste
6 oz. Monterey Jack
6 oz. cheddar cheese

Layer chips on bottom of 9 x 13 pan. Combine remaining ingredients, except cheese, in a large bowl. Spread 1/2 mixture over chips then cheeses, then remaining mixture top with cheese. Bake at 350 degrees for 30 minutes.

NOTE: I think this is a little too beany and you could probably make it without the garbanzo beans and it would be just fine.

Ruth's Roll out Sugar Cookies

3/4 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
Bake at 400 degrees for 8 minutes.

Soft Sugar Cookies

1 c. shortening
2 c. sugar
2 eggs
2/3 c. milk
4 c. flour
1 tsp. baking powder
1/4 tsp. soda
1/2 tsp. salt
1 1/2 tsp. vanilla
Cream shortening and sugar. Add unbeaten eggs and cream again. Add milk. Sift dry ingredients and add vanilla. Drop by spoonfuls on cookie sheet. Bake at 400 degrees until light brown. Sprinkle with sugar or frosting.

Ruth's Chocolate Cake

2 c. sugar
1/2 c. shortening
3 c. flour
1/2 tsp. salt
2 eggs
1 tsp. vanilla
1 c. sour milk
1 c. boiling water
1 tsp. soda
4 T. cocoa

Cream together sugar and shortening. Add eggs and mix. Add dry ingredients alternating with sour milk. Add boiling water with soda dissolved in it. Bake at 325 degrees for 30-35 minutes.

Ruth's Heavenly Chocolate Cake

1 pkg. chocolate cake mix
1/2 c. unsweetened cocoa
3 eggs
1 1/3 c. water
1 c. mayo

Heat oven to 350 degrees. Stir cake mix and cocoa; add remaining ingredients. Beat at medium speed with electric mixer until blended. Pour into greased and floured 13 x 9 or bundt pan. Bake 30 minutes-40 minutes or until toothpick inserted comes out clean.

Caramel Frosting

1 cup brown sugar
3 T shortening
2 T. Butter
1/3 c. milk
1 pkg. powdered sugar

Boil all ingredients except sugar for 3 minutes. Cool then beat in sugar.

German Chocolate Frosting

Combine 1 c. evaporated milk, 1 c. sugar, 3 slightly beaten egg yolks, 1/2 c. butter and 1 tsp. vanilla. Cook and stir over medium heat until thickened, about 12 min. Add 1 1/3 c. coconut and 1 c. chopped nuts. Cool until think enough to spread, beating occasionally. Makes 2 1/2 cups.

Kathy's Cake Mix Cookies

1 cake mix any flavor
1/2 c. shortening
nuts, optional
2 eggs
1 T. water

Mix these ingredients together. If too dry add a little more water. Roll into balls and roll in powdered sugar if desired. Bake at 375 for 8-10 minutes.

Ruth's Snickerdoodles

1 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
2 T sugar
2 T. cinnamon

Mix shortening, sugar and eggs. Blend in dry ingredients, reserving the cinnamon and sugar. Shape dough into 1 inch balls. Roll in cinnamon and sugar Place on ungreased cookie sheet. Bake for 8-10 min. They will puff up at first, but then flatten out.

Ruth's Carrot Cake

2 c. flour
2 c. sugar
1 1/2 c. vegetable oil
2 tsp. soda
3 c. grated carrots
2 tsp. salt
2 tsp. cinnamon
4 large eggs
Mix dry ingredients in large bowl. Add oil, stir well. Add eggs, one at a time, beating well after each. Add carrots. Place in well greased pan. Bake 350 degrees for 45 minutes.

Topping:
1/4 c. brown sugar
1 c. nuts (optional)
1/2 c. sugar
6 T butter
1 c. coconut (optional)
1/4 tsp. vanilla
Combine and heat until bubbly. Stir in vanilla and spread on cake. Broil until light brown.

Gingerbread

1/2 c. sugar
1/2 c. softened butter
1 egg
1 c. molasses
1/2 tsp. salt
2 1/2 c. flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. powdered cloves
1 c. very hot water
Cream sugar and butter. Add eggs, molasses and beat well. Add Dry ingredients and then hot water. Pour into a 9 x 13. Bake 350 degrees for 40 minutes.

Ruth's Texas Cake

Melt:
6 T. cocoa
1 c. water
2 sticks of butter
Mix then add to cocoa mixture
2 c. flour
2 c. sugar
1/2 c. sour cream
1 t. vanilla
1 tsp. soda
1/2 tsp. salt
2 eggs
Place in a large greased cookie sheet with sides. Bake 350 degrees for 20 minutes. As soon as it comes out of the oven put on the frosting.
Frosting:
2 sticks of butter
1/3 c. milk
4 T. cocoa
bring the above to a boil then add 1 tsp. vanilla, 1 lb. powdered sugar and 1 c. chopped nuts (optional)

Bread Machine Bread Sticks

1 cup plus 2 T. water
3 T. butter, softened
3 c. flour
2 T. sugar
1 1/2 tsp. salt
2 1/4 tsp. regular active dry yeast

Place all ingredients in order into the bread machine and select dough cycle. When finished, roll into breadsticks and put melted butter, parmesan, etc. on them. Bake at 350 degrees for 20 minutes, or until golden brown.

Pretzels

1/2 pkg. active dry yeast
1 1/3 c warm water
1 T. sugar
1/2 tsp. salt
3 1/2-4 c. flour
1 egg
1 T. water
2 T. coarse salt

Preheat oven to 425 degrees. Grease 2 large baking sheets. In a large bowl, sprinkle yeast over warm water. With a wooden spoon, gradually stir in sugar, salt, and enough flour about 3 1/2 cups until a soft and slightly sticky dough forms. Turn dough onto well-floured board. Knead for about 7 minutes or put it in your mixer. Cut dough in half then cut each half into 3 equal sized pieces. With floured hands, roll one piece of dough back and forth between palms of hands to form a dough rope. Continue rolling and stretching dough rope until it's 15 inches long. Place rope on baking sheet. Cross left side of rope over to the middle of rope creating a loop then fold right side of rope up and over the first loop to form pretzel shape. Make the rest of pretzels then enlarge holes in pretzels by putting thumb and index finger in the holes so they won't close during baking. Mix egg and water and brush over pretzels. Sprinkle with salt. Bake 15-20 minutes or until golden brown.

Buttermilk Scones

1 c. Buttermilk
2 tsp. dry yeast
1 T. oil
1/4 c. warm water
2 1/2 -3 c. flour
1/2 tsp. salt
1/4 tsp. soda
1 tsp. baking powder
1/4 c. sugar
1 egg

Dissolve yeast in warm water. Combine dry ingredients. Beat egg and add buttermilk, sugar, oil, and dissolved yeast. Add the dry ingredients slowly. Dust the counter with flour, and roll dough to about 5/8 inch thick. Cut dough into rectangles. Let rise about 30 minutes. Heat oil to 350 degrees in an electric frying pan or over the stove. Serve with honey butter.

Crescent Rolls

This makes four dozen so you can half it if you need less. You can also make these into orange rolls by putting orange zest with the butter when you roll them out. They are great with an orange frosting made of orange juice, powdered sugar and butter.

2 T. yeast
3/4 c. warm water
Add yeast to warm water and sprinkle a little bit of sugar over it and set it aside to work.

2 c. scalded milk
1 c. butter
1 c. sugar
1 1/2 tsp. salt
6 beaten eggs
9 cups of flour

Scald milk; add butter and cool to lukewarm. Combine sugar, salt and beaten eggs. Add to the milk mixture. Then add yeast and 5 cups of flour. Beat until well mixed. Let rest 10 minutes. Add 4 more cups flour. Dough will be slightly sticky. Let raise three hours. Divide dough into six balls. Roll out each and sprinkle with melted butter then cut like a pizza into eight rolls. Roll up into crescent rolls and let rise one hour. Bake at 350 degrees for 12 minutes or until lightly brown.

Mom's Wheat Bread

2 T. yeast
1/2 c. warm water
5 c. hot tap water
2 T. salt
2/3 c. oil
2/3 c. honey
12 c. whole wheat flour or half wheat half white

Sprinkle yeast in warm water; set aside. Combine hot water with 7 c. flour. Add salt, oil, and honey. Mix until blended. Add 1 c. flour. Mix. Add yeast. Add 3-4 c. more flour. Let mixer run for 10 minutes. I guess you have to do it by hand if you don't have a mixer. Put oil on hands, remove dough from mixer. Place in 4 bread pans that are greased. Brush top of loaves with melted butter. Cover with damp cloth. Let rise about 35 minutes. Bake at 350 degrees for 40-45 minutes.

Lori's White Bread

2 packages active dry yeast or about 2 tablespoons
3/4 cup warm water
2 2/3 cups warm water
1/4 c. sugar
1 T. salt
3 T. shortening
9-10 c. flour

Dissolve yeast in 3/4 c. warm water. Stir in 2 2/3 cups warm water, the sugar, salt, shortening, and 5 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Punch down dough; divide in half. Form each ball into a loaf and place in a greased loaf pan. Brush with butter and let rise until double, about one hour. Heat oven to 425 degrees. Place loaves on low rack so that tops of pans are in center of oven. Pan should not touch each other or sides of oven. Bake 30-35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with soft butter , cool on wire rack.

Ruth's Zucchini Nut Bread

3 eggs beaten well
1 c. oil
2 c. sugar
2 c. grated raw zucchini
3 c. flour
1/2 tsp. baking powder
1 tsp. soda
1 T. cinnamon
1 tsp. salt
1 c. chopped nuts (optional)
1 T. vanilla

Combine all dry ingredients. Add to the eggs, oil and sugar. Add zucchini and vanilla. Bake at least one hour at 325 degrees. Makes 2 large loaves.

Michelle's Easy Bread Sticks

1 1/2 c. water
2 T. sugar
1 T. yeast
1/2 tsp. salt
3 1/2 c. flour

Knead all the ingredients together and let set 10 minutes. Roll out into bread sticks and sprinkle melted butter, Parmesan cheese, garlic salt and/or parsley. Bake at 400 degrees for 15 minutes.

Mom's Cinnamon Rolls

1 c. hot milk
6 T. shortening
1/2 c. sugar
1 tsp. salt
4 tsp. yeast
1 c. water + 1 T. sugar to dissolve yeast
3 eggs

Mix milk, shortening, sugar, salt and 2 c. flour. Combine yeast and sugar water. Add eggs and 2 more cups of flour to milk mixture. Add yeast mix well.Continue adding flour 1 cup at a time until it pulls away from the side of the bowl. Let rise 2 hours. Roll out in a rectangle. Put melted butter, brown sugar and cinnamon on the dough then roll it into a roll, seem side down. Using dental floss, separate into individual rolls. Let rise on cookie sheet for 45 minutes. Bake at 400 degrees for 10 minutes. Frost with cream cheese frosting.

Hodges Pizza Crust

1 cup water
3 cups of flour
1 tsp. salt
1 T. sugar
2 T. Olive Oil
1 3/4 tsp. yeast

Put the ingredients in a bread maker on the dough cycle. Roll out into two pizzas. Wait 20 minutes before topping pizzas. Bake at 425 degrees.

Stacy's Easy Pizza Crust

1 cup warm water
1 T. yeast
1 tsp. sugar
1 tsp. salt
1 T. oil
2 1/2 cups flour

Mix in above order. Let sit 5 minutes then roll out. It makes one big pizza or two smaller ones.

Shannon's Banana Bread

1/3 c. shortening
3/4 c. sugar
1 beaten egg
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
3/4 c. chopped nuts (optional)
2 C. mashed bananas
2 T. water
1 tsp. vanilla

Combine all the ingredients and bake for one hour at 350 degrees.

Seven Layer Dip

1 Velveeta Block (Mexican style or original)
1 can of chillie with beans
1 8 0z. container of sour cream
1 can of black beans, drained
1 jar of salsa
1 can of refried beans
1 jar of Jalapeno peppers

Layer the ingredients in a large microwave safe bowl. Microwave until it is hot with paper towels around the outside of the bowl, not on top.

Nancy's Fruit Dip

8 oz. brick cream cheese
1/2 c. brown sugar
1/4. white sugar
1-2 tsp. vanilla
1 Heath bar chopped up

Blend it altogether and use as a fruit dip.

Priscilla's Shrimp Dip

1 4 oz. can of shrimp
1 cup mayo
2 cups of sharp cheddar cheese, grated
1 small onion, chopped
2 dashes of Worcestershire sauce

Blend together in a mix master (Priscilla's own words), and serve with crackers.

Lisa's Cheese Dip

2 cups shredded Cheddar cheese
1 cup Parmesan cheese
6 strips of cooked bacon (I always put in more)
1 med. onion chopped
1 minced garlic clove
1 cup mayo
Mix it all up then put it in a bread bowl with the lid on it. Wrap it all up in foil and bake on a cookie sheet for one hour at 375 degrees.

Spinach Artichoke Dip

Note: This is supposedly the recipe they use at California Pizza Kitchen. It freezes well and can be made ahead of time and heated up in the oven. Yum!

1/4 c. olive oil, 2 T. butter
3/4 c. diced onion, 1 1/2 T. minced garlic
1/2 c. flour, 1 1/2 c. chicken stock
1 1/2 c. heavy cream, 3/4 c. Parmesan cheese
2 T. chicken bouillon, crumbled, 1 1/2 T. lemon juice
1 tsp. sugar, 3/4 c. sour cream
12 oz. frozen and defrosted spinach, 6 oz. canned artichoke hearts cut up
1 c. Monterey Jack cheese, 3/4 tsp. Tabasco sauce

In a large saucepan, warm the olive oil and butter over medium heat. When the butter has melted, add onion and cook until wilted (4 minutes). Add the garlic and cook 2 minutes longer, stirring occasionally. Sprinkle the flour over the onion mixture. Cook, stirring constantly, until mixture turns golden brown in color (12 minutes). While whisking, slowly pour chicken broth into onion-flour mixture until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Allow the mixture to simmer and remove from the heat. Add the Parmesan, bouillon, lemon juice and sugar. Stir until thoroughly blended. Add the sour cream, spinach, artichoke hearts, Monterey Jack cheese and Tabasco sauce. Stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a serving bowl and serve immediately with chips or bread cubes.